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My family and I have always loved the Olive Garden salad, and this homemade version has become my go-to recipe whenever I’m craving that fresh, restaurant flavor at home. The crisp lettuce, juicy tomatoes, pepperoncini, olives, croutons, onion, and parmesan cheese are all tossed together in a creamy homemade Italian dressing that tastes just like the original. It’s light, tangy, and comes together in minutes. Perfect for serving with any of my favorite Italian dinners.
If you’ve ever wished you could bring that famous Olive Garden salad to your own table, this copycat recipe makes it easy. I’ve tested and perfected every detail so you get the same fresh crunch and zesty flavor you love, without ever leaving your kitchen. Whether you’re hosting dinner guests or just making a quick weeknight meal, this salad adds the perfect touch of restaurant-style flavor to any plate.
Why My Readers Love This Recipe
- Ready in minutes with simple, everyday ingredients
- A true copycat of the famous salad-bright, crisp, and bursting with flavor
- Creamy homemade dressing that’s even better than the original
- Easy to customize with your favorite protein or extra cheese
- The perfect side for pasta dishes, pizza, soups, or any Italian-inspired dinner
If you love restaurant-inspired meals, you’ll have to try my other copycat recipes. My Olive Garden Alfredo Sauce and Olive Garden Pasta E Fagioli are just as easy, budget-friendly favorites that taste just as good and are so much easier on the wallet!
Ingredients Notes
The full recipe card can be found below with detailed measurements and instructions.
Salad
- Iceberg lettuce: Any variety of lettuce or your favorite bagged mix works great.
- Pepperoncini peppers: Swap with banana peppers for a milder kick.
- Roma tomatoes: Grape or cherry tomatoes make easy, bite-sized alternatives.
- Black olives: Add or skip depending on your taste-other olive varieties work too.
- Red onion: Use sweet onion if you prefer a softer, less sharp flavor.
- Seasoned croutons: Choose gluten-free croutons if needed.
- Parmesan cheese: Try mozzarella or feta, or omit for a dairy-free option.
Dressing
- Extra virgin olive oil: Avocado oil gives a lighter, milder flavor.
- White wine vinegar: Red wine vinegar or apple cider vinegar also work well.
- Water: Helps balance the dressing consistency.
- Mayonnaise: Substitute with Greek yogurt or vegan mayo if preferred.
- Granulated sugar: Use brown sugar or honey for a touch of sweetness.
- Fresh garlic: Adds the best flavor-don’t skip it!
- Lemon juice: Brightens the dressing and balances the oil.
- Italian seasoning: Mix equal parts dried oregano and basil if you don’t have it on hand.
- Kosher salt and black pepper: Season to taste.
- Red pepper flakes: Optional, for a subtle heat.
Short on time? Skip the homemade Olive Garden salad dressing and grab Olive Garden’s premade Italian dressing or a 0.7-ounce packet of Italian mix-it tastes almost as good!
Recipe Variations
This copycat Olive Garden Salad recipe is so easy to customize depending on what you have on hand or how you like your salad served.
Add protein: Turn it into a meal by topping it with grilled chicken, shrimp, or crispy bacon.
Switch up the dressing: Instead of using Olive Garden Salad dressing recipe, try a tangy pesto-style dressing like the one from my Pesto Pasta Salad for a fun twist.
Add extra crunch: Toss in sunflower seeds, toasted pine nuts, carrots, or crispy chickpeas for more texture.
Play with the greens: Mix iceberg with romaine or add a handful of baby spinach for extra color and freshness.
Spice it up: Add a pinch more red pepper flakes or a splash of hot sauce to the dressing for a little heat.
How to Make Olive Garden Salad Recipe
Step 1
Layer the base: In a large bowl, layer half the lettuce, olives, red onion slices, tomatoes, and croutons.
Step 2
Repeat the layers: Add the remaining lettuce, olives, onion, tomatoes, and croutons.
Step 3
Top and garnish: Arrange the pepperoncini peppers on top and sprinkle grated parmesan evenly over the salad.
Step 4
Mix the dressing: In a small bowl or mason jar, combine olive oil, vinegar, water, mayonnaise, sugar, garlic, lemon juice, Italian seasoning, salt, black pepper, and red pepper flakes. Whisk or shake until smooth and fully combined.
Step 5
Dress and serve: Pour the dressing over the salad and gently toss to coat. Serve right away for the best crunch and flavor.
Make Ahead & Storage Instructions
- Store: Keep leftover salad in an airtight container for up to 2 days. Store the leftover dressing separately to keep the lettuce crisp.
- Reheat: Not needed-this salad is meant to be served cold and refreshing.
- Freeze: Not recommended, as the lettuce and tomatoes will lose their texture once thawed.
- Make ahead: Layer the salad ingredients (without dressing or croutons) up to 24 hours in advance. Add the dressing and croutons just before serving for the best crunch and flavor.
More Recipes You’ll Love with This Salad
These are some of my favorite dishes to serve with this Olive Garden Copycat Salad! They’re easy, delicious, and pair perfectly for a complete meal.
- Cauliflower Breadsticks: A lighter, low-carb twist that still satisfies that breadstick craving.
- Air Fryer Garlic Knots: Soft, buttery, and ready in minutes-just like the restaurant version.
- Crab Pasta Salad: Creamy, refreshing, and full of flavor.
- Creamy Chicken Orzo: Cozy and hearty, this one’s perfect for a comforting dinner.
- Sloppy Joe Garlic Bread: A fun, flavor-packed mashup that’s always a hit with the family.
If you’ve tried this Olive Garden Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Copycat Recipe for Olive Garden Salad
Ingredients
Salad
- 6 cups chopped iceberg lettuce
- 6 whole pepperoncini peppers
- 4 medium firm Roma tomatoes sliced
- 1 cup whole pitted black olives drained
- 1 cup thinly sliced red onion
- 1 cup seasoned croutons
- ¼ cup fresh grated parmesan cheese
Dressing
- ⅔ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- 3 tbsp water
- 2 tbsp mayonnaise
- 1 tbsp granulated sugar
- 2 tsp fresh minced garlic
- 2 tsp lemon juice
- 1½ tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
- ¼ tsp red pepper flakes
Instructions
- Using a large serving bowl, layer 3 cups of the chopped lettuce, ½ cup of the black olives, ½ cup of the sliced red onion, ½ of the sliced tomatoes, and ½ cup of the croutons.
- Layer the remaining lettuce, black olives, sliced red onion, sliced tomatoes, and croutons.
- Lay the pepperoncini peppers on top of the salad.
- Evenly sprinkle the grated parmesan on top of the salad. Set the salad aside.
- Using either a small mixing bowl and a whisk, or a quart-sized mason jar with a lid, combine the olive oil, white wine vinegar, water, mayonnaise, sugar, fresh minced garlic, lemon juice, Italian seasoning, kosher salt, black pepper and red pepper flakes. If using the bowl and whisk, whisk until the dressing is well combined. If using the mason jar, tightly screw on the lid and shake until the ingredients are completely incorporated.
- Immediately pour the dressing over the top of the salad. Serve immediately.
Jenn’s Notes
- Make sure your red onions are sliced nice and thin. A mandoline would work well to slice them.
- Small mason jars are just the right size to make salad dressing and to store any dressing leftovers in the fridge.
- This salad is best served right away, otherwise, the croutons will start to soften in the dressing.
- The dressing will keep for up to two weeks in the fridge in an airtight jar or bottle.
If you are making the salad ahead of time, add the dressing just before serving.
Excellent! More garlic😊
Can not wait to make this salad!!
Super good!! Super close. The dressing felt like it was missing something. Not sure what!
My daughter made this salad for Thanksgiving and it was better than Olive Garedens!